German Chocolate Bundt Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 635.0
- Total Fat: 37.3 g
- Cholesterol: 168.8 mg
- Sodium: 213.4 mg
- Total Carbs: 71.4 g
- Dietary Fiber: 2.3 g
- Protein: 8.3 g
View full nutritional breakdown of German Chocolate Bundt Cake calories by ingredient
Introduction
Original BAKER'S GERMAN'S Sweet Chocolate Cake Original BAKER'S GERMAN'S Sweet Chocolate CakeNumber of Servings: 16
Ingredients
-
1 pkg (4 oz) Baker's German Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp vanilla
1 cup buttermilk
Coconut-Pecan Filling and Frosting
4 egg yolks
12 oz evaporated milk
1 1/2 tsp vanilla
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
1 pkg (7 oz) coconut flakes (2 2/3 cups)
1 1/2 cups pecans, chopped
Substitute: If you don't have buttermilk, just add 1 tbsp lemon juice or vinegar to 1 cup milk; let stand 10 minutes
Substitute: If you don't have evaporated milk, blend very well together in blender 1 1/2 cup water and 1/2 cup plus 1 tbsp dry milk. (makes 12 oz)
Directions
Makes 16 servings.
Preheat oven to 350 degrees F. Grease and flour Bundt pan.
Pour boiling water over chocolate squares and stir until completely melted.
Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
Bake 55-60 minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake. Cool in pan 15 minutes; remove from pan to wire racks. Cool cake completely. Spread Coconut-Pecan Filling and Frosting onto top of cake.
Coconut-Pecan Frosting and Filling
Beat egg yolks, milk and vanilla in LARGE saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency.
Makes about 4 1/2 cups or 36 servings, 2 tbsp each.
Note: Makes enough to frost a Bundt cake, the top and sides of 3 (8 or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.
Number of Servings: 16
Recipe submitted by SparkPeople user GEMINIGAY.
Preheat oven to 350 degrees F. Grease and flour Bundt pan.
Pour boiling water over chocolate squares and stir until completely melted.
Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
Bake 55-60 minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake. Cool in pan 15 minutes; remove from pan to wire racks. Cool cake completely. Spread Coconut-Pecan Filling and Frosting onto top of cake.
Coconut-Pecan Frosting and Filling
Beat egg yolks, milk and vanilla in LARGE saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency.
Makes about 4 1/2 cups or 36 servings, 2 tbsp each.
Note: Makes enough to frost a Bundt cake, the top and sides of 3 (8 or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.
Number of Servings: 16
Recipe submitted by SparkPeople user GEMINIGAY.